Ebikyu Maki (Shrimp and Cucumber Sushi Rolls)
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 rolls
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Cuisine
Japanese
Ebikyu Maki (Shrimp and Cucumber Sushi Rolls)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- salt to cook shrimp
- 100 g Shrimp preferably pre-boiled
- 2 tsp rice vinegar
- ¼ tsp sugar
- ½ tsp salt
- 260 g cooked Japanese short-grain rice
- 1 Japanese or Persian cucumber or half the amount of English cucumber
- salt for the cucumber
- 1 tbsp Japanese style mayonnaise
- 1 tsp wasabi plus extra to taste
- ¼ tsp dashi granules
- 2 sheets sushi nori seaweed
- soy sauce for dipping
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Instructions
- Bring a pot of water to a boil, add a few pinches of salt and then turn off the heat. Place 100 g shrimp in the water and leave to cook in the risidual heat until the water is cool enough to touch. If using pre-boiled shrimp, skip to the next step.
- Mix 2 tsp rice vinegar, ¼ tsp sugar and ½ tsp salt in a small bowl until dissolved.
- Pour the mixture over warm 260 g cooked Japanese short-grain rice, and mix while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to stop it from drying out and set aside.
- Wash 1 Japanese or Persian cucumber, then roll over a chopping board sprinkled with salt to create small scratches on the skin.
- Rinse the salt off and pat the cucumber dry with kitchen paper. Cut off the ends and peel around each end to remove any bitter skin. Cut into quarters lengthways. If using an English cucumber, scoop out the seeds and cut each half into quarters lengthways.
- In a bowl, mix 1 tbsp Japanese style mayonnaise, 1 tsp wasabi and ¼ tsp dashi granules. Once combined, roughly cut the boiled shrimp into thirds, add them to the bowl and mix until thoroughly coated.
- Optional: Turn your gas burner on a low heat and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma of the nori.
- Fold the nori in half and pinch along the crease before tearing them down the fold. (Alternatively, use scissors.)
- Lay the bamboo rolling mat on a flat surface with the bamboo sticks laying horizontally. Place a piece of nori rough side facing up at the bottom of the mat.
- Wet your hands and shape an 65g (approx 2.3 oz) handful of rice into a rough cylinder.
- Place the rice on the nori and spread it out while leaving a finger-width border along the top. Pinch along the top edge of the rice to make a ridge.
- Place a strip of cucumber through the middle and press it gently to secure it in place. Arrange the mayo coated shrimp along the edge of the cucumber. For a stronger wasabi flavor, spread a thin layer on the rice before adding the fillings.
- Lift the bottom of the mat fold over until the edges of the rice meet.
- Press firmly to shape, then lift the edge of the mat and roll once more so that the empty edge of nori seals the sushi roll.
- Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down too hard might misshapen it).
- Cut each half into thirds, wiping the knife between each cut.
- Enjoy with a small bowl of soy sauce for dipping.
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